JULY 1, 1912 



413 



[We have no doubt that some of our sub- 

 scribers will take issue with Mr. Peirce, 

 especially as to his proposition relating to 

 glucose or Karo. While we do not know 

 the exact character of Karo, we do know 

 that some authorities claim that glucose, 

 because of the difficulty of eliminating all 

 the acids used in its manufacture, is not al- 

 together a wholesome food. We admit that 

 some chemists claim that glucose, while 

 having a very low sweetening power, is not 

 unwholesome; but they evidently refer to 

 an article that contains no residue of acid 

 or neutralizing salt. A few years ago it 

 was reported that John D. Rockefeller, re- 

 puted to be interested in the manufacture 

 of glucose, would give one hundred thou- 

 sand dollars to any one who would discover 

 some process for eliminating absolutely the 

 acid used in the making of it. We have 

 never heard that the hundred thousand was 

 taken. At all events, commercial glucose 

 at least contains something that the makers 

 would like to get rid of. 



We have never tasted glucose or glucose 

 preparations without having a very un- 

 pleasant after-taste, best described by the 

 term "brassy." Some years we partook of 

 common commercial glucose quite freely — 

 ate it three times a day, to see if we could 

 acquire a taste for it. Our digestion was 

 upset for two weeks; and to this day glu- 

 cose, even a slight taste of it, brings back 

 the feeling of nausea which we shall never 

 forget. — Ed.] 



A COMBINED STRAINER AND AUTOMATIC 

 CAN-FILLER 



BY B. B. HOGABOOM 



For two seasons I have used my patent 

 strainer and automatic can-filler, as shown 

 in the photograph, and I find that the outfit 

 is perfection itself. The strainer can is 40 

 inches in diameter and 16 inches deep. The 

 circular screen for straining is supported 

 1^4 inches from the outside and from the 

 bottom of the can, while the honey remains 

 within 3^/2 inches from the top all the time 

 as it runs from the bottom of the strainer 

 through a tube up to the gate. A small pan 

 (not shown in the photo) 12 inches in di- 

 ameter, 1/2 inch deep, is V2 inch below the 

 surface of the honey in the strainer can; 

 and it stops all cappings of wax particles 

 y<i inch below the surface of the honey, and 

 they at once start to rise from this level 

 instead of going down and coming in con- 

 tact with the screen, as they would do if no 

 pan were used. 



This strainer may be used day after day 

 without becoming clogged unless the honey 



is partly granulated. If it is granulated 1 

 have a sectional screen by the use of which 

 the solid portions settle on the lower par;, 

 while the honey strains through the upper 

 part of each section. The parts of this 

 sectional screen are detachable, and may be 

 cleaned very quickly. This is not necessary 

 except in case of large quantities of gran- 

 ulation, which very seldom occurs. 



The automatic filler is shown very plain- 

 ly. The valve closes instantly when the de- 

 sired weight is reached. This is automatic, 

 and can not miss, as the valve is perfectly 

 loose, with not one particle of friction until 

 it reaches its seat, where it is firmly clasped 

 with a spring. The rod reaching from the 

 filler to the balance is in two sections, one 

 going inside of the other, secured by set- 

 screw so it can be hung at any height — 

 preferably from 6V2 to 8 ft. from the floor, 

 wliich is out of the way. This device is also 

 detachable from the strainer, fitting any 

 size of strainer can. I usually arrange this 

 automatic filler with an electric bell which 

 always announces to the operator that the 

 can is filled. There is about 3I/2 inches of 

 space from the level of the honey in this 

 can to the top while running. This extra 

 space would hold about 10 gallons, wliich 

 avoids all danger of overflowing while 

 changing cans. By the use of this complete 

 device there is not one moment lost during 

 a day or week in extracting, except to re- 

 move the full can and replace the empty — 

 no cleaning of strainer, and no overflowing 

 of honey. The small gate at the bottom of 

 the strainer-can is used only to draw the re- 

 maining honey after the yard has been ex- 

 tracted. 



Elk Grove, California. 



[As can be seen, this is really a gravity 



strainer, with a screen to strain out the 



larger bits of comb, etc. It would seem as 



though the can should be deeper, but if our 



correspondent finds that this depth renders 



the honey sufficiently clear, then a deeper 



can would be of no particular advantage. — 



Ed.] 



■•-•-•^ 



PACKING BULK COMB HONEY IN GLASS 



Liquefying Candied Honey by the Sun's Rays 

 without Melting the Comb 



BY J. J. WILDER 



When I began the production of bulk 

 comb honey in a wholesale way I used 

 large-mouth cans and pails to pack it in; 

 but I soon found that it was not best to 

 pack it thus, especially for the local mar- 

 ket. On account of the low freight rate, 

 tin is all right for shipments over three or 



